Maple Banana Nut Oatmeal

Chewy oats, bananas, and pecans are topped with a generous drizzle of maple syrup to make this warm and filling creamy Banana Nut Oatmeal. Less than 10 minutes of effort is required to put this hot breakfast on the table.

Oatmeal with Bananas

I love making oatmeal for breakfast. The fillings and toppings are endless and the different variations keep it interesting.

Different variations of banana oatmeal tend to be my go-to addition to stovetop oatmeal recipes. We pretty much always have a basket of bananas on the counter and everyone enjoys them.

My two youngest boys are always happiest with a bowl of oatmeal first thing in the morning.

Maple Oatmeal

While you can sweeten oatmeal in any number of different ways, I’ve found that a small amount of maple syrup provides a lot of flavor and sweetness.

Depending on the oatmeal add-ins, some fruits will provide all the sweetness I want, but when the oatmeal needs just a little something more, I reach for the maple syrup.

When I have it on hand a dollop of whipped cream is a big treat for the kids and it gives the illusion of eating dessert for breakfast. (That is a win with everyone!)

Banana Nut Oatmeal

You’ll need the following ingredients to make this recipe:

• old fashioned oats
• water
• bananas
• pecans
• salt
• maple syrup

Banana Oatmeal Recipe

Combine the oats, water, pecans, and salt in a medium size saucepan. Bring to a boil over medium-high heat and then reduce to medium-low.

Allow the oatmeal to thicken for 3-5 minutes, stirring frequently. Remove from the heat and stir in bananas.

Divide into bowls and top with the reserved bananas and pecans. Drizzle each bowl with about a tablespoon of maple syrup, adjust to taste. Add whipped cream, if you’re feeling fancy!

Stovetop Oatmeal

While we enjoy our oatmeal baked and slow-cooked as well, when you only have a few minutes for breakfast? Stovetop Oatmeal is a frequent favorite in our house and there are plenty of ways to keep it from being boring.

This irresistible Nutty Raisin Oatmeal is a hearty oatmeal recipe filled with chewy raisins, crunchy nuts, brown sugar, and butter. It shows up on our breakfast table at least a couple of days each month – if not more often than that.

Spiced Pear Oatmeal full of rolled oats, cooked pears, cinnamon, brown sugar, and butter is a weekday breakfast delight whenever pears are in season.

Rich, nutty notes and rolled, hearty oats create true poetry in this creamy, dreamy Peanut Butter and Jelly Oatmeal. It’s pure comfort food for breakfast.

Holiday Oatmeal is filled with fresh apples, dried fruits, nuts, creamy oats, and brown sugar to create a deliciously filling hot breakfast any day of the year.

Hawaiian Oatmeal is a hearty, creamy oatmeal filled with juicy bits of pineapple, chewy nuts, a sprinkling of coconut, and a dusting of brown sugar.

Check out the rest of our Oatmeal Recipes too!

Banana Nut Oatmeal

Creamy, chewy oats, bananas, and pecans are topped with a generous drizzle of maple syrup to make this warm and filling winter breakfast.

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Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

Servings: 4 servings

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Ingredients 

• ▢ 2 cups old fashioned oats
• ▢ 3½ cups water
• ▢ 2 medium bananas sliced thin (reserve ½ of 1 banana for serving)
• ▢ ⅓ cup pecans chopped (reserve 1 tablespoon for serving)
• ▢ ½ teaspoon kosher salt
• ▢ ¼ cup maple syrup

Instructions

• Combine the oats, water, pecans and salt in a medium size saucepan. Bring to a boil over medium-high heat and then reduce to medium-low and allow to thicken for 3-5 minutes, stirring frequently. Remove from the heat and stir in bananas.
• Divide into bowls and top with the reserved bananas and pecans. Drizzle each bowl with about a tablespoon of maple syrup, adjust to taste.

Nutrition

Calories: 318kcal · Carbohydrates: 56g · Protein: 7g · Fat: 9g · Saturated Fat: 1g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 4g · Sodium: 306mg · Potassium: 437mg · Fiber: 6g · Sugar: 20g · Vitamin A: 42IU · Vitamin C: 5mg · Calcium: 58mg · Iron: 2mg

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{originally published 1/9/13 – recipe notes and photos updated 10/9/23}